Like much of Northern India’s cuisine, keema or queema has Persian roots and was brought to India by the Mughals. It is believed to have been first mentioned as a recipe in writings about Emperor Akbar. The word itself can be traced back to an ancient Turkish word “kiyma” meaning ground or minced meat.

This extremely popular dish which most likely hails from the royal kitchens of Akbar’s iconic Agra Fort, has now become a well-loved favourite in homes, restaurants, and roadside diners, or “dhabas”, across India. You’ll of course also find it on the menu of many Indian restaurants around the world, so effortlessly has it travelled over generations. Whether enjoyed in its traditional form or as part of a creative fusion, keema curry continues to be a testament to the art of spice blending and the global appreciation of flavourful, comforting food. Have you tried it yet?

Hailing from the vibrant streets of the Indian subcontinent, Keema Curry is a hearty dish that brims with bold flavors and hearty ingredients. Minced lamb or beef is cooked with onions, tomatoes, and aromatic spices like cumin, coriander, and garam masala, creating a dish that is as satisfying as it is delicious. Served alongside fluffy basmati rice or warm roti, Keema Curry pairs perfectly with a smooth and creamy mango lassi or a refreshing cucumber mint cooler, enhancing its rich flavor with a touch of sweetness or herbal freshness. As a beloved comfort food and family favorite, Keema Curry continues to be a staple in Indian cuisine, offering a taste of tradition and warmth with every bite.